Not Your Average Chopped Taco Salad

Today we have time for a quickie (and by "quickie" I mean a quick and simple, no-fuss weeknight meal).

"NOT Your Average Chopped Taco Salad"
Aptly named by my better-half 

Sometimes I try and challenge myself to make a meal from only the things I have on hand, or leftovers in the fridge or pantry.

Here we have:

• Shredded Romaine lettuce (from the Farmer's Market at work) 
• 1 can of black beans, seasoned with garlic, chili powder, and a wee bit of chipotle powder, 
• 1/2 cup of quinoa, cooked in 1 cup of vegetable broth, with 2 tsp of taco spice and some seasoned salt
• chopped tomato and red onion, salt and pepper

1 avocado cubed with 3/4 cup of shelled edamame (leftovers) tossed with salt, pepper and lime juice*I had steamed up some edamame, which I would take to work as a snack.  These last few pods were the leftovers so I thought I'd toss them in with the avocado cubes, in the style of "Guacamame" from Appetite for Reduction.

Dressing was the juice of 1/2 a lime, 1 tbsp apple cider vinegar, 1 tbsp olive oil and agave to taste!

Ugly phone pic, sorry

Of course, we had to go and crumble tortilla chips all over our individual bowls, just for added crunch. However, I tried to keep the "food porn" healthy looking.  When will we ever learn... ^_^

Gearing Up for Vegan MOFO

One simple post before the crazy-fun of Vegan MOFO begins!

Now what is Vegan MOFO, you may ask?

It's the Vegan Month of Food!  During the month of October, food bloggers from all over the WORLD will be taking the pledge to write about Vegan Food each and every day, for the entire month (or for at least 20 posts)!  Some folks have themes, and some fools, like me, are just gonna "wing it".

But, I will promise you this:

• Fun posts
• LOTS of food porn
• Vegan make-overs of some of my family's favorites
• New juicing combos 
• Quick and simple weeknight meals
• Vegan cookbook reviews and 
• a once a week, a "Veganization" of a Food Network Magazine recipe...  

Whew!  That should keep me quite busy...

Tonight we are celebrating with my nephew for his 15th birthday at Friendly's, so for breakfast / lunch, we decided on a simple snack of apples and peanut butter:



I admit, this entire past week has flown by, and I have done a real lousy job of preparing and packing lunches.  Since the apples around these parts are really coming into season, I've been stocking up on some deliciously crisp, New England apples for both juicing and snacking.  So now, when I am running out the door, instead of skipping breakfast or forgetting lunch, I'll grab an apple, and scoop a tablespoon or two of natural peanut butter into a tiny to-go plastic container, and have a quick and simple meal on the go.



Perfect to eat right at your desk at work.  You know what they say:  An apple a day, smothered in peanut butter... (well, close enough) ^_^

Weeknight Dinner in 20!

It happens... Work late, get home after 7:00.  But let's face it, there are just some nights where (even I) don't feel like cooking.  I have a 50 minute ride home each evening, and on late nights, I often ponder stopping and getting and sandwich on the way home, OR playing Russian roulette with what's in my cubbords.

Last night, my frugal-self convinced me to: GO HOME, AND MAKE DO WITH WHAT'S THERE ^_^

So here we go:

Mexican Rice - NO box :)

Mexican Rice - No box ;)
1 cup rice (Uncle Ben's converted)
1 tsp Earth Balance
1 1/4 cup water
1 cup medium tomato salsa
1/2 tsp seasoned salt (mine's from Atlantic Spice Co.)
*1 packet smokey fire sauce from typical Mexican chain restaurant (optional)

Sautee rice in earth balance over medium heat until golden; you'll be able to smell the nuttiness of the rice.  Add water, salsa, salt, and bring to boil.  Cover, reduce heat and simmer for 20 minutes. DONE!

Bean Burritos on the Fly



While rice simmers, empty a can of vegetarian refried beans into a microwave safe bowl and add:
(this items were already in my fridge, so feel free to improvise)

1/4 of a red onion, minced (2 scallions would be nice as well)
1/2 lime, zest and juice
sprinkle or two of garlic powder
1 tsp taco seasoning (also from Atlantic Spice Co.)
Microwave for 2-3 minutes or until hot, stir and them add 1-2 tbsp chopped cilantro

Add some of the beans to a tortilla or lavash, top with some Cheddar Daiya and microwave for 30 seconds or until melted.  Add some lettuce, chopped tomato, and a dollop of tofu sour cream! YUM
 

Tofu Sour Cream



 

Bean Burrito with cheddar Daiya, lettuce, tomato and sour cream



Quick Vegan Pasta Alla Vodka

Pasta and red sauce can be a quick and easy weeknight meal, but why not try something a bit more interesting.

This version of vegan vodka sauce is so simple to throw together, and lends itself to MANY spice variations, or veggie add-ins!

Pasta alla Vodka - Vegan style

16 ounces whole wheat pasta (I used rotini)

24 ounces tomato sauce
12 1/2 ounces silken tofu
2 ounces almond or soymilk
2 tablespoons nutritional yeast
2 ounces vodka or red wine vinegar
salt and pepper, to taste
 
*If you are using plain tomato puree instead of a sauce, I suggest adding some garlic or garlic powder, Italian seasoning, and a few hits of crushed red pepper.
 
1.  Prepare pasta according to package directions.

2.  Meanwhile, heat tomato sauce in a saucepan over low to low-medium heat.

3.  Blend tofu, soy milk, and nutritional yeast in blender until smooth. Feel free to also add about a tablespoon of olive oil or additional soy milk, until the consistency is like thick alfredo sauce.

4. Add tofu mixture to the saucepan with the marinara sauce. Stir in vodka or vinegar. Add salt and pepper and any other seasonings you like, to taste. Continue to simmer over low heat until pasta is ready.

5. Toss with drained pasta and enjoy!